Goulash with sour cream dumplings

Goulash with sour cream dumplings



For the meat:
1 1/2 tbsp Farina
1 1/5 kg shin of beef
500 ml red wine
1 1/2 tbsp lard
1-2 tbsp corn germ oil
1 1/2 kg chopped onion
1-2 tbsp tomato concentrate
375 g pepper paste
180 g ajvar relish
40 g sweet paprika powder
125 g ketchup
1 1/4 l beef broth
2 bay leaves
1 1/2 tbsp marjoram
5 garlic cloves, minced
1 pinch/es of salt
1 pinch/es of pepper
1 tbsp caraway seeds
For the dumplings:
1 package Classico del Mastro Panettiere / Classic / Maestro Classic
250 g sour cream
75 g crème fraîche
1 pinch/es of salt
1 pinch/es of pepper
a little bit of freshly ground nutmeg
1 egg
1-2 egg yolks


Preparation of goulash

  • The day before, put the stewing beef in a large bowl or pot. Pour all the red wine over it, stir and cover.
  • Leave to marinate in the refrigerator for 24 hours.
  • The next day filter it, keep the wine and set it aside. Heat a large pot, add the lard and brown the onions.
  • The most important thing in this phase is to stir continuously so that the onions do not stick to the bottom.
  • When onions are browned for a long time, they lose water; their sugar also comes out giving a sweet flavour.
  • This is the effect you want to achieve, but it will take a little patience.
  • Hours later, when the onions are uniformly dark gold, a beautiful colour, but not burned, add the tomato paste and continue to cook.
  • Add the paprika powder and the concentrate of peppers and sauté again for 2 minutes.
  • Add the red wine, then let it reduce by half. Add the ketchup, broth, bay leaves and marjoram and simmer.
  • Add the meat and garlic, lower the heat and cook the meat until it is soft.
  • In the meantime, prepare the dumplings with sour cream, following the recipe.
  • When the meat is soft, add salt, pepper and season with a pinch of cumin.
  • If you wish, you can add a little more marjoram, garlic or chili.
  • For a brighter appearance, add a little Schär flour to the goulash.
  • Put 3 tablespoons of Schär flour in a bowl, add 6 tablespoons of cold water, mix well with a whisk and add to the simmering goulash.
  • Cook for another two minutes ... and the goulash is ready! Buon appetito!

Preparation of dumplings in sour cream

  • Remove the crust from the bread of the Schär Mastro Panettiere, then divide it into four.
  • Mix it with the sour cream and crème fraîche, season with salt, pepper and nutmeg.
  • Beat the eggs and yolks, then add them to the mixture and stir.
  • Don’t worry, the dough should be very fluid!
  • Cut a rather large piece of plastic wrap, large enough for a big pot.
  • With a spoon, evenly apply a strip as wide as two tablespoons of batter, then fold the sheet.
  • To better stabilize it, roll up the sheet again and cook in boiling water for 25 minutes.

Don’t forget: it’s said that goulash gets better with each day that passes - and it's true!! The chef recommends eating it with pickles.

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